Zucchini pan with herbs and fresh Parmesan

Ingredients for 3 servings:

• 2 large zucchini
• 4 spring onions
• 2 cloves garlic
• 3 sprigs of rosemary, fresh
• 1 handful of tarragon, fresh
• 2 tsp basil, dried
• 5 tbsp water
• some olive oil or other oil
• 1 dash of freshly squeezed lemon juice
• e.g. Parmesan, freshly grated
• Salt and pepper, black from the mill

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

light summer dish, vegetarian, suitable as a barbecue side dish

Cut the zucchini into even, thin slices and the spring onions into thin rings. Pluck the rosemary and tarragon from the stems and place them in a small coffee mug. Chop the herbs in the mug using kitchen scissors. Heat the oil in a pan and sauté the zucchini and spring onions. Crush the garlic and add it, stirring constantly. Add the herbs and season with salt and pepper. The zucchini doesn’t need to be completely soft; they can be a little crunchy if you like. Arrange everything on plates and drizzle lightly with lemon juice. Grate fresh Parmesan cheese over the top. This quick, light dish is vegetarian and can be served as a main course or as a side dish, for example, to grilled meats.